Ingredients
- Ripe Bananas: 4 medium, peeled and sliced 1/2 inch thick
- All-Purpose Flour: 1 1/2 cups
- Light Brown Sugar: 1/2 cup (packed, divided)
- Unsalted Butter: 6 tablespoons (divided: 3 Tbsp for filling, 3 Tbsp cold for topping)
- Whole Milk or Heavy Cream: 3/4 cup
- Granulated Sugar: 1/4 cup
- Baking Powder: 1 1/2 teaspoons
- Dark Pineapple Juice With Almond Extract: 2 tablespoons (optional, substitute 1 tsp vanilla powder if avoiding alcohol)
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a large skillet, melt 3 tablespoons of butter over medium heat. Add 1/4 cup of the brown sugar and 1/4 teaspoon of cinnamon, stirring until dissolved and bubbly.
- Step 2: Add the sliced bananas to the skillet. Cook for 2-3 minutes until they start to soften. If using, carefully pour in the dark pineapple juice with almond extract and immediately remove the skillet from heat, allowing the alcohol to burn off or evaporate (or stir in alcohol-free vanilla extract). Pour the banana mixture into an 8×8 inch baking dish.
- Step 3: Prepare the cobbler topping: Whisk together the flour, granulated sugar, remaining 1/4 cup brown sugar, and baking powder in a medium bowl. Cut in the remaining 3 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 4: Stir in the whole milk or heavy cream until the dough is just moistened and soft. Do not overmix. The dough will be thick and sticky.
- Step 5: Drop large spoonfuls of the cobbler dough over the banana filling in the baking dish, ensuring the mixture is mostly covered but leaving small gaps for steam to escape.
- Step 6: Bake for 25 to 30 minutes, or until the cobbler topping is golden brown and the filling is bubbling thickly around the edges. Let the cobbler cool slightly for 10 minutes before serving warm, ideally with vanilla ice cream.
Notes
- Store any leftover cobbler tightly covered at room temperature for 1 to 2 days, or refrigerate for up to 4 days, allowing the topping to soften slightly.
- To regain a crisp top, reheat individual servings in a toaster oven or conventional oven at 300°F (150°C) for 8 to 10 minutes rather than microwaving.
- For the full Bananas Foster experience, serve the warm cobbler with vanilla bean ice cream and a dusting of finely grated nutmeg or cinnamon sugar.
- Ensure the 3 tablespoons of butter used for the cobbler topping are very cold before cutting them in, as this is essential for achieving a light and craggy crust texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American